Beef & Barley Noodle Soup (made with rib roast leftovers)

This recipe ensures that none of that expensive holiday rib roast goes to waste. Can easily be adjusted to suit your taste by substituting your preferred veggies, omitting the noodles or barley, etc. Leftover soup thickens and becomes like condensed soup — add water and reheat. After a day or two, I freeze what s left in single serving containers.

  1. 2-4 leftover rib bones from a prime rib roast
  2. water
  3. 1-2 cloves garlic chopped
  4. 1 TB mixed dried herbs (I use thyme and rosemary)
  5. salt and pepper
  6. 1 TB tomato paste or 2 TB fresh ketchup or tomato sauce
  7. 2 cups chopped fresh carrot
  8. 1/4 cup dry barley
  9. 1 cup kernel corn fresh frozen or canned
  10. 1/2-1 cup dry noodles
  11. beef bullion (optional)
  1. Place rib bones in a large Dutch oven or stock pot and cover with water completely
  2. Bring to a boil Cover and reduce heat
  3. Simmer for 3-4 hours
  4. Remove the ribs and any meat that may have become detached Set aside to cool
  5. Refrigerate the beef stock for about an hour or until the fat congeals on top (I usually make the broth the day before and refrigerate overnight)
  6. Remove the meat from the bones and chop coarsely Discard the bones and refrigerate the meat until youre ready to add it to the soup
  7. Remove the solidified fat from the chilled broth
  8. Heat the broth over medium heat Dont worry if the broth tastes weak at this point it will reduce later
  9. Sautee the garlic and herbs in a little oil over medium heat until the garlic is soft and the herbs are fragrant Careful not to burn it!
  10. Add the sauteed garlic and herbs tomato option chopped carrots and barley and simmer for 45 minutes uncovered
  11. Add the meat corn and noodles and simmer for 30 minutes
  12. Taste the broth and season to taste with salt and pepper
  13. If the soup becomes too thick by serving time add more water (with a bit of bullion in it if desired) as needed

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